Chicken Burgers With Feta Cheese And Spinach Recipe

I’m excited to share my Spinach Feta Chicken Burgers, packed with fresh spinach, crumbled feta, and plenty of healthy toppings to create a well-rounded meal.

I never thought a chicken patty could make me rethink dinner, but these Spinach Feta Chicken Burgers did. I mix ground chicken with crumbled feta cheese and somehow the result is both bright and seriously satisfying.

There are little bites of tang that pop, a bit of char where you sear them, and one bite makes you want another, ok maybe two. I keep finding tiny tweaks that change the whole thing, so you’ll probably tinker too.

If you usually skip chicken burgers, try this one, it might just ruin plain beef burgers for you.

Ingredients

• ground chicken supplies lean protein and moisture, mild flavor that takes other tastes well
• Feta crumbles are salty tangy and creamy, boosts sodium but so delicious
• fresh spinach adds fiber iron and color, wilts down fast no fuss
• breadcrumbs or panko help bind, panko gives lighter crunch and a bit of carbs
• egg holds it together adds protein and richness, simple but essential
• tzatziki or yogurt cools things, adds tang and creaminess, cuts through salt
• lemon zest wakes flavors up oregano adds herbiness, both keep the mix bright
• avocado is optional but gives healthy fats fiber and a silky mouthfeel

Ingredient Quantities

• 1 lb (450 g) ground chicken not too lean
• 3/4 cup (100 g) crumbled feta cheese
• 2 cups (about 60 g) packed fresh spinach finely chopped
• 1/3 cup (40 g) plain breadcrumbs or panko
• 1 large egg, lightly beaten
• 1/4 cup (40 g) finely chopped red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano or 1 tbsp fresh chopped oregano
• 1 tsp lemon zest (about 1 small lemon)
• 2 tbsp chopped fresh parsley (optional)
• 3/4 tsp kosher salt (or 1/2 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 burger buns
• 1/2 cup (120 g) tzatziki or plain Greek yogurt
• 1 medium tomato, sliced; lettuce leaves and 1 avocado sliced (optional)

How to Make this

1. Chop the 2 cups packed fresh spinach very fine, then squeeze out any extra moisture in a clean kitchen towel or paper towel so the patties dont get soggy.

2. In a large bowl combine 1 lb ground chicken not too lean, 3/4 cup crumbled feta, 1/3 cup plain breadcrumbs or panko, 1 large lightly beaten egg, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1 tsp dried oregano or 1 tbsp fresh chopped oregano, 1 tsp lemon zest, 2 tbsp chopped parsley if using, 3/4 tsp kosher salt (or 1/2 tsp table salt) and 1/2 tsp freshly ground black pepper. Add the squeezed chopped spinach last.

3. Mix gently with your hands until just combined, dont overwork the meat or the burgers will be tough. If the mix seems too loose add a tablespoon of breadcrumbs at a time, if its too dry add a splash of water or an extra beaten egg.

4. Divide into 4 equal portions and form patties about 3/4 inch thick, make a shallow indentation in the center of each patty so they cook flat and dont puff up.

5. Chill the patties on a plate or tray in the fridge for 15 to 30 minutes, this helps them firm up so they hold together on the grill or pan.

6. Heat a grill or a heavy skillet over medium heat and add 1 tbsp olive oil, brush the grill grates or oil the pan so patties dont stick. Cook the burgers about 4 to 6 minutes per side until golden and an instant read thermometer reads 165 F or 74 C in the center.

7. While the patties finish, lightly toast the 4 burger buns on the grill or in the pan, and slice the tomato and avocado, rinse lettuce leaves.

8. To assemble spread about 1/2 cup tzatziki or plain Greek yogurt across the buns, place the chicken burger, then tomato slice, lettuce and avocado. Sprinkle a few extra feta crumbs or parsley if you want more zing.

9. Let the burgers rest a couple minutes before serving so the juices settle. Leftovers keep 2 to 3 days in the fridge, or freeze uncooked patties between sheets of parchment for quick future meals.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Measuring cups and spoons
5. Clean kitchen towel or paper towels for squeezing spinach
6. Rubber spatula or wooden spoon (for gentle mixing)
7. Grill or heavy skillet plus tongs or a turner
8. Instant read thermometer

FAQ

Chicken Burgers With Feta Cheese And Spinach Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey (pick 85/15 or add 1 tbsp olive oil if it’s too lean), or use ground pork or lamb for a richer, juicier burger.
• Feta cheese: use soft goat cheese for similar tang, or queso fresco/ricotta salata; plain ricotta mixed with a little salt works if you want milder flavor.
• Spinach: try finely chopped kale or Swiss chard (massage or blanch first so it softens), or arugula if you like a peppery bite.
• Breadcrumbs: sub in panko, quick oats, crushed crackers, or almond meal for low carb; almond meal browns faster so keep an eye on cooking time.

Pro Tips

1) Squeeze the spinach like crazy, then press it under a heavy bowl for a few minutes so it really dries out, otherwise the patties get soggy real quick and nobody wants that.

2) Feta brings a lot of salt and moisture, so crumble and blot it with paper towels if it looks wet, and taste the mix before adding more salt, you probably wont need much.

3) Mix the meat very gently, flicking or folding with your hands until just combined, overworking makes tough burgers; if the mix feels loose add breadcrumbs a tablespoon at a time until it holds.

4) Cook till an instant read thermometer hits 165 F or 74 C, flip only once if you can and let the burgers rest a couple minutes before serving, that short rest makes them juicier and easier to handle.